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Instant Pot Beef Bourguignon

from Tiffany at eatathomecooks.com
Prep Time20 mins
Cook Time40 mins
Total Time1 hr
Servings: 3 to 4
Calories: 463kcal

Ingredients

  • 1 lb. stew beef
  • ¼ cup flour to dredge the beef
  • 3 slices bacon diced
  • ½ onion sliced
  • 1 small bag baby carrots
  • 1 clove garlic crushed
  • 1 cup beef broth
  • 1½ cups Burgundy or dry red wine
  • ½ tsp. thyme
  • ½ tsp. oregano
  • ½ tsp. rosemary
  • ⅛ tsp. ground sage
  • 1 bay leaf
  • salt & pepper

Instructions

  • Hit the sauté button and cook the bacon, reserving the drippings.
  • Remove the bacon from the pot.
  • Dredge the beef in the flour and cook in two batches in the bacon drippings, just until browned. Add oil if you don’t have enough drippings.
  • Remove the beef.
  • Add the onions and garlic to the pan and cook until soft.
  • Pour in the beef broth and stir to get the browned bits from the bottom of the pot.
  • Add the beef and bacon back in. 
  • Pour the wine over the top, just until it covers the beef. 
  • Add the seasonings.
  • Set the manual cook time to 25 minutes on high pressure.
  • Release the pressure.
  • Add the carrots and set the cook time for another 5 minutes.
  • Do a quick pressure release when the cook time is up.

Nutrition

Calories: 463kcal | Carbohydrates: 15g | Protein: 39g | Fat: 17g | Saturated Fat: 6g | Cholesterol: 108mg | Sodium: 532mg | Potassium: 629mg | Fiber: 2g | Sugar: 1g | Vitamin A: 524IU | Vitamin C: 3mg | Calcium: 65mg | Iron: 5mg